@camille

Molten Chocolate Lava Cakes

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Nutrition Facts

Per serving

650 calories

Calories from

Protein 5%
Carbs 41%
Fat 54%

Fat High 35 g 53%
Saturated Fat High 20 g 100%
Carbohydrates High 60 g 20%
Fiber 3 g 12%
Sugar High 45 g 90%
Protein 8 g 16%
Cholesterol High 150 mg 50%
Sodium 200 mg 8%

% Daily Value is based on a 2,000 calorie diet.

Linked Recipes

Salted Caramel Sauce

@camille

Molten Chocolate Lava Cakes

Name: Molten Chocolate Lava Cakes
Yield: 2
Ingredients: 85 g Dark chocolate (60–70%); 60 g Unsalted butter; 1 large Egg; 1 Egg yolk; 35 g Granulated sugar; 15 g All-purpose flour (薄力粉); ½ tsp Vanilla extract; 1 pinch Fine salt; Butter + cocoa powder For preparing molds; You'll also need two oven-safe ramekins, approximately 150–180 ml each.; 2 scoops of good vanilla ice cream; 2–4 tbsp homemade caramel sauce; Optional: strawberries or raspberries, powdered sugar, and a tiny pinch of flaky salt

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Dessert

Chocolate

Ingredients

2 servings

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85 g Dark chocolate (60–70%)

60 g Unsalted butter

1 large Egg

1 Egg yolk

35 g Granulated sugar

15 g All-purpose flour (薄力粉)

½ tsp Vanilla extract

1 pinch Fine salt

Butter + cocoa powder For preparing molds

You'll also need two oven-safe ramekins, approximately 150–180 ml each.

For Serving

2 scoops of good vanilla ice cream

2–4 tbsp homemade caramel sauce

Optional: strawberries or raspberries, powdered sugar, and a tiny pinch of flaky salt

Steps

Step 1 — Prepare Your Ramekins

Generously butter the bottoms and sides of two ramekins. Dust with cocoa powder, tapping out the excess. This helps your cakes release beautifully without white flour marks.

Step 2 — Melt The Chocolate

Gently melt the chocolate and butter together over a double boiler, stirring until silky. Remove from the heat and let cool for 2–3 minutes so it isn't piping hot.

Step 3 — Whisk The Eggs

In another bowl, whisk the whole egg, extra yolk, and sugar for 1–2 minutes until slightly lighter and thickened. Mix in the vanilla and salt.

Step 4 — Combine

Slowly stir the warm chocolate mixture into the eggs. Sift in the flour and gently fold until just combined. Divide evenly between your prepared ramekins.
Refrigerate for 20–30 minutes, or cover and refrigerate until dessert time (up to 24 hours).

Step 5 — Bake

Preheat your small convection oven to 190°C. Place the ramekins on a baking tray and bake for approximately 10–13 minutes if the batter is at room temperature, or 12–15 minutes if chilled.
The edges should look set, with a slightly soft, gently wobbly center. Start checking early because your small fan oven may bake faster.

Step 6 — The Grand Finale

Rest for 1 minute. Carefully loosen the edges with a thin knife, invert onto a dessert plate, and lift the ramekin away. Add vanilla ice cream, drizzle with warm caramel, and serve immediately!

Nutrition Facts

Per serving

650 calories

Calories from

Protein 5%
Carbs 41%
Fat 54%

Fat High 35 g 53%
Saturated Fat High 20 g 100%
Carbohydrates High 60 g 20%
Fiber 3 g 12%
Sugar High 45 g 90%
Protein 8 g 16%
Cholesterol High 150 mg 50%
Sodium 200 mg 8%

% Daily Value is based on a 2,000 calorie diet.

Notes

bake longer! i did 17 min and maybe it could have been 19-20 min? it was also coming out of the fridge too!

Linked Recipes

Salted Caramel Sauce

Nutrition Facts

Linked Recipes

Molten Chocolate Lava Cakes

Ingredients

For Serving

Steps

Step 1 — Prepare Your Ramekins

Step 2 — Melt The Chocolate

Step 3 — Whisk The Eggs

Step 4 — Combine

Step 5 — Bake

Step 6 — The Grand Finale

Nutrition Facts

Notes

Linked Recipes

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